Braised Sablefish (Black Cod) with Radish (Eundaegu-jorim)

Peel the Korean radish.

Wash the peeled radish, cut off the ends, and slice it into half-inch thick rounds.

Place the radish slices in a pot and add water.

Cover the pot and cook over medium-high heat for 15 minutes.

Mince the garlic and place it in a small bowl.

Add gochugaru, brown sugar, soy sauce, and cooking oil to the bowl with the garlic.

Mix the sauce ingredients well.

Coarsely slice the large green onion, green chili pepper, and onion.

After 15 minutes, check the radish. Half the water should be gone. Flip the slices.

Add the sliced onion, green chili pepper, and green onion to the pot.

Place the black cod fillets on top of the vegetables.

Pour the seasoning sauce over the fish.

Cover, turn the heat to medium, and cook for 10 minutes.

After 10 minutes, open the lid and spoon the broth over the fish and vegetables.

Cover again and cook for another 5 minutes.

Uncover and continue spooning the sauce over everything for a couple more minutes, allowing the sauce to reduce.

The dish is ready. Plate the radish first, then stack the fish and vegetables on top, and drizzle with the remaining sauce.